Roasted Cherry Tomatoes
- 1 punnet cherry tomatoes
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
Preheat the oven to 200 degrees Celsius (fan-forced) – or 220 degrees for a conventional oven.
Line a tray with baking paper and lay tomatoes on the tray.
Drizzle with olive oil and balsamic over the tomatoes – use your hands to evenly coat the tomatoes. For the more adventurous add a clove of garlic and a sprinkling of your favourite Italian herbs.
Put the tray of tomatoes into the oven and roast for about 15 mins.
Season with a little pepper and serve.